Corn Cutlet

• doses: 3 servings
• tempo ativo: 5 minutes
• tempo total: 35 minutes

Ingredientes

1 tsp Saunf (fennel seeds)

½ tbsp Coriander seeds

10-12 Black peppercorns

1 tsp Jeera (cumin seeds)

1 tsp Chilli flakes

100 gms Corn kernels, boiled

100 gms Potatoes, boiled and peeled

1 tsp Ginger, chopped

1 tsp Green chilli, chopped

1 tsp Black salt

1 tbsp Fresh coriander, chopped

1 tbsp Roasted masala (prepared earlier)

4 Bread slices

Oil for frying

Instruções

Prepare the Roasted Masala

Heat a small pan on low flame and add the saunf, coriander seeds, black pepper, and jeera. Dry roast these spices while stirring continuously until they become fragrant. Once done, remove the spices from the heat and let them cool.

Grind the Spices

Grind the cooled spices into a coarse powder using a mortar and pestle or a grinder. Set aside.

Prepare the Cutlet Mixture

Take the boiled corn kernels and coarsely chop them with a knife, maintaining a slightly chunky texture. In a large mixing bowl, add the chopped corn, boiled potatoes, and mash them together.

Mix in Spices and Coriander

Add chopped ginger, green chilli, and black salt to the mixture. Mix well to ensure even distribution of spices. Sprinkle fresh chopped coriander and add the roasted masala along with chilli flakes. Mix thoroughly until everything is well combined.

Bind the Mixture

Place the bread slices in a mixer jar and grind them into fine crumbs. Add the bread crumbs into the corn-potato mixture to bind all the ingredients. Mix until the dough is firm and holds its shape when shaped into patties.

Shape the Cutlets

Divide the mixture into small portions and shape them into round or oval cutlets, making sure each cutlet is uniform in size and thickness.

Fry the Cutlets

Heat oil in a frying pan over medium heat. Test the oil by dropping a small piece of the mixture into it; if it sizzles and rises to the surface, the oil is ready. Gently slide the cutlets into the hot oil without overcrowding the pan. Fry the cutlets for a few minutes on each side until they turn golden brown and crispy, flipping carefully.

Drain and Serve

Once the cutlets are fried to a perfect golden brown, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. Serve hot corn cutlets with your favorite chutney or ketchup.

Informação Nutricional

• Calorias: 180
• Gordura Total: 8 g
• Gordura Saturada: 1 g
• Colesterol: 0 mg
• Sódio: 500 mg
• Carboidratos Totais: 22 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 3 g
• Proteína: 5 g